Asian Home Gourmet Szechuan Classic Stir Fry
This spice paste for stir fry has a touch and blend of chili with sesame oil providing robust flavours of broad bean paste to your stir-fry dishes, now a classic in Szechuan restaurants all over the world.
Suitable for Vegetarians, No Preservatives, No Added MSG, No Artificial Colors.
1. Heat oil in wok or pan on medium heat
2. Add spice paste, stir-fry until fragrant.
3. Add meat, stir-fry for 3 minutes
4. Add vegetables or tofu and stir-fry until meat is cooked and vegetables are tender.
5. Serve hot with rice
For a vegetarian dish, use 565g (1 1/4 lb) combination of baby sweet corn cut, mushrooms, and carrots.
Ingredients: Fermented Soybean (Water, Soybean, Wheat Flour, Salt, Sugar), Soybean Oil, Onions, Wheat, Maltodextrin (Potato), Maize, Hydrolysed Protein From Soy, Garlic, Ginger, Sugar, Soy Sauce (Water, Soybean, Salt, Sugar, Wheat Flour), Sesame Oil, Tomato Paste, Salt, Chilli Oleoresin, Colour (Caramel, Paprika Oleoresin).
*Allergen Advice: Contains Soy, Wheat, Sesame.
Storage: Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.
Baked Calamari Stuffed with Chicken
*recipe from asianhomegourmet.com
1 packet Asian Home Gourmet Szechuan Classic Stir Fry SpicePaste©
3 - 4 medium calamari (squid), remove central bone and clean before use
250g (½ lb) chicken, minced
5 water chestnuts, coarsely chopped
3 stalks spring onions, coarsely chopped
1 tsp cornflour
Mix SpicePaste©, chicken, water chestnuts, spring onions and cornflour in a bowl.
Stuff calamari with filling tightly. Close and secure the opening with a wooden skewer.
Pre-heat oven and bake calamari (squid) at 200°C (390°F) for 10 - 15 minutes or until cooked. Serve with chilli or your favourite sauce.
*Cooking Tip: You can fill the calamari by using piping bag.
Serve and enjoy!